Sheet Pan Chicken Fajitas
Strips of chicken, peppers and onions roast with chili powder, cumin and lime. Cut everything to the same width so it cooks at the same pace.
Sheet Pan Chicken Fajitas
Course: Main CourseDifficulty: Easy4
servings15
minutes20
minutesStrips of chicken, peppers and onions roast with chili powder, cumin and lime. Cut everything to the same width so it cooks at the same pace.
Ingredients
1 1/2 lb boneless skinless chicken breasts, sliced into 1/2-inch strips
3 bell peppers (mixed colors), sliced into strips
1 large red onion, sliced into thick half moons
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
2 limes, one juiced and one cut into wedges
8 small flour or corn tortillas
1/2 cup chopped cilantro
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Mix the chili powder, cumin, paprika, garlic powder and salt in a small bowl.
- Toss the chicken strips with 1 tablespoon of the oil and half the spice mix in a large bowl.
- Toss the peppers and onion with the remaining oil and spices in a second bowl, and spread them on the pan.
- Roast the vegetables for 8 minutes, then add the chicken in a single layer.
- Roast for 10 to 12 minutes, using long tongs to turn the strips once, until the chicken is white and reads 165°F.
- Squeeze the lime juice over the pan and toss.
- Warm the tortillas in foil in the oven for the last 3 minutes and serve with cilantro and lime wedges.
Notes
- Slice the chicken against the grain for tender strips. Leftovers make good burrito bowls. Store the filling 3 days in the fridge.
Why even strips matter
Chicken, peppers and onions cook at different speeds, so cutting them the same width evens that out. The vegetables get a short head start, then the chicken joins them. Breast stays tender because the strips cook fast.
Pat the chicken dry before the spices go on. Dry strips pick up color, and wet ones steam. Do not slice the strips thicker than the card says, or the outside will dry before the middle cooks.
Swaps for Sheet Pan Chicken Fajitas
Thighs work if you slice them thin and add a couple of minutes. Shrimp can replace the chicken. Do not use thick wedges of onion, because they stay raw in the middle.
What to put on the table
Sour cream, sliced avocado, salsa and shredded cheese. Rice and black beans make it a bigger meal.
Set out the toppings before you pull the pan, because the filling is best hot. Warm tortillas wrapped in foil stay soft until everyone sits down.
Leftover ideas
The filling reheats well in a skillet, but keep the tortillas separate. The usual mistake is overcrowding, which steams the peppers and leaves them soft and gray.
Sheet Pan Chicken Fajitas at a glance
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Servings: 4 servings
- Ingredients: 12, led by boneless skinless chicken breasts, bell peppers (mixed colors), red onion, olive oil
Tips for Sheet Pan Chicken Fajitas
Slice the chicken against the grain for tender strips. Leftovers make good burrito bowls. Store the filling 3 days in the fridge.
Sheet Pan Chicken Fajitas FAQ
How long does Sheet Pan Chicken Fajitas take?
Sheet Pan Chicken Fajitas takes 20 minutes of cooking after 15 minutes of prep.
How many people does Sheet Pan Chicken Fajitas serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Chicken Fajitas?
12 ingredients, led by boneless skinless chicken breasts, bell peppers (mixed colors), red onion, olive oil. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
